Rocky Mountain High Coconut Cream Pie
  BBQ Island      
October 04, 2015, 02:16:01 pm *
Welcome, Guest. Please login or register.

Login with username, password and session length
News: Get your team signed up for the Freedom RV BBQ Comp
   Home   Help Search Calendar Login Register  

Pages: [1]   Go Down
Author Topic: Rocky Mountain High Coconut Cream Pie  (Read 655 times)
0 Members and 1 Guest are viewing this topic.
2000 + Posts WOW, talk about Addiction...

Karma: 13
Offline Offline

Gender: Male
Posts: 6108

It's a pleasure to meat you.

Referrals: 7

« on: October 22, 2013, 09:38:38 am »

Ingredients: 3/4 cup granulated sugar 1/4 cup cornstarch 2 cups light cream, at room temp 1 cup milk, at room temp 4 extra-large egg yolks, lightly beaten, at room temp 4 tablespoons unsalted butter, at room temp 2 tablespoons pure vanilla extract 1 1/4 cups sweetened flaked coconut 1 fully baked 9 inch pie shell

Directions: Mix sugar and cornstarch in large bowl until it resembles powder. Add the light cream slowly in a steady stream, whisking constantly. Beat well. Add milk in the same way. Beat in egg yolks. Pour into heavy 2-quart saucepan, set over medium high heat, and bring to boil, stirring constantly. When the mixture reaches a hard boil (when bubbles continue thru stirring) reduce heat to low, and simmer for 2 minutes while continuing to stir. Pour the filling into medium size bowl. Beat in the butter one Tablespoon at a time, stirring each until melted. Beat in vanilla and coconut. Cover the surface with plastic wrap and let cool for 1/2 hour. Spoon filling into pie crust, chill until firm, at least 4 hours. Can decorate with whipped cream and browned coconut if so desired.


Mark Motta
Meatier Creator
Pages: [1]   Go Up
Jump to:  

Powered by MySQL Powered by PHP Powered by SMF 1.1.21 | SMF © 2015, Simple Machines
SMFAds for Free Forums

Refferals System by
Valid XHTML 1.0! Valid CSS!